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Yield: Makes approximately 3 dozen rice balls.

• 2 cups cooked rice
• 1 cup shredded mozzarella cheese
• 1 9-ounce envelope vegetable soup mix
• 1/4 cup dry bread crumbs
• 1 tablespoon grated Romano cheese
• 1/8 teaspoon ground black pepper
• 3 eggs, slightly beaten

Combine rice, mozzarella cheese, soup mix, bread crumbs, Romano cheese, pepper and eggs in large mixing bowl.

Shape into 1-inch balls; place on well-greased baking sheet.

Bake at 375 degrees 10 to 15 minutes.

Serve warm.

Nutrition Facts
Calories 30   
Total Fat 1g 
Cholesterol 20mg 
Sodium 128mg 
Total Carbohydrate 3g 
Protein 2g

USA Rice Federation


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